If we have eaten together in Nishiki lately, I might have told you this before. This is one of my favourite restaurants in town. But that is not what I want to tell you about. It is design-related. A significant detail in Japanese toothpicks that you may be unaware of.

In most eateries around town, wooden toothpicks are available (some upon request). It is not strange to see people using it after a meal at the table despite it being a turn-off for some of you. You have the double-tipped ones. Some minted on one end. The plastic ones. And the “Japanese toothpick”.

The modern Japanese toothpick has a single point, with the other end blunt and encircled with grooves that give it a finial-like appearance. The decorated end is also functional—intended to be broken off at one of the grooves and so signal that the toothpick has been used. The broken-off part also serves as a rest to keep the soiled point from touching the table.

Apparently, the first Japanese toothpicks are somewhat different.

During the Edo period (1603-1868), a tufted toothpick (fusayôji) served as a toothbrush. The use of toothpicks originated with the Buddhist monks who travelled to Japan from India, via China, who were required to chew ‘shiki’ (‘toothwood’) each morning. Chewing on one end of these wooden sticks created a tufted section which was then used to clean the teeth.

I do hope you learnt something new today on toothpicks. Summary: If you ever come across one, remember have it rested on the broken-off part before you part the restaurant.